Fri, 15 November 2019
Korean Fried Chicken Wings
Ingredients:
1kg chicken wings
2 tbsp rice wine
1 thumb sized piece of grated ginger
Sea salt
1-2 those of cornflour
Some oil for deep frying
Sesame seeds for garnishing
Spring onions for garnishing
For the sauce
3 tbsp ketchup
2 tbsp gochujang (Korean chilli paste)
4 tbsp honey
2 tbsp brown sugar
2 tbsp soy sauce
2 cloves of garlic pasted
1 tbsp sesame oil
Method
In a large bowl, place the chicken wings, rice wine, ginger, and season with sea salt. Mix well. Now add the cornflour and mix well until evenly coated and set side.
In a large saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 180°C. Start adding the battered chicken carefully and fry them for 10-12 mins.
Remove the chicken and drain onto some kitchen paper. Check the chicken by cutting into it and making sure it’s fully cooked through and nice and tender.
For the sauce; heat all the ingredients together until it’s bubbling nicely and combined really well. This normally takes 5 mins on a medium heat.
Dip the wings into the sauce and serve it up.